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With all of the experimenting that I have been doing with crispy baked vegetable fries lately, such as the eggplant parmesan fries and the portobello mushroom fries , I cannot believe that I did not think of using one of the most obvious vegetables, onions! I mean onion rings are so addictively good and they are the one upgrade that I pretty much always take if it is available when ordering out. My initial thought was to take the same recipe that I had been using for the other vegetables, where I dredge them in flour, dip them in egg and then coat them in panko bread crumbs, and although it worked and they tasted great, it was not all that easy to coat both the insides and outsides of the onion rings with just two eggs! I am all about easy recipes and the first recipe was just not easy enough so I put my thinking cap on and eventually I found myself thinking about fish and chips where the fish is dipped not in egg but in a batter and I had my solution! Using the batter it was super easy to coat the onions rings, the bread crumbs stayed on and the baked onions rings tasted fantastic! Now I can enjoy onion rings whenever I want at home!

I served the onion rings with both ketchup and chipotle mayonnaise for dipping.

Given that the batter is just a mixture of flour, a liquid and an egg, the next time I make these I am going to use beer for the liquid and they will be beer battered crispy baked onion rings!

ingredients

directions

Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.

Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.

Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 12-16 minutes.

thank you so much for posting this recipe! i have tried several recipes for baked onion rings but haven't been quite satisfied. i will definitely be trying this method next! they look beautiful! thanks for sharing!

I tried these this evening, and they turned out amazingly well! Super crunchy, and light. I used beer instead of the buttermilk, and found I needed to add more flour to the batter - it was too thin. Also, you never linked to the Creole spice you mentioned.

I just made these using miller genuine Draft. I didn't have large onions so I used smaller ones, they didn't dredge or coat very well. I also didn't have breadcrumbs but I had stale croutons so I ground them up and those worked ok. Overall great recipie

Yummy! Made these for dinner tonight, with fried chicken, ironically enough. ; ) Definitely, a labor of love. I had to increase the time by at least five minutes for my toaster oven. Your pics were a good guide for doneness, visually.

Kevin, did you know that in a pinch you can make some buttermilk by adding the juice of half of a lemon to a cup of whole milk (or even 2 percent I have done) and leaving it for about 10 minutes. Really, sometimes I just don't want to buy a carton of buttermilk.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.